A Food Hygiene Officer (FHO) oversees and implements effective food hygiene measures which ensure food is prepared in a safe and hygienic manner. Having a senior staff member trained as a FHO will reinforce a high standard of food and personal hygiene in your establishment.
NEA introduced the FHO scheme to help food establishments in December 2000. The objectives of the FHO scheme include:
- Training supervisors and managers of food establishments to implement and maintain good hygiene practices;
- Assisting operators to conduct in-house supervision and correct irregularities detected; and
- Promoting professionalism in food retail industry.
Since then, licensees of the following categories of food establishments have been required to appoint a senior staff member (such as a chief chef, sous chef, restaurant manager, operations manager, or supervisor) to be trained as a FHO.
- Restaurant
- Housed in two or more adjacent units in private and HDB shophouses; or
- With kitchen area exceeding 16m2
- Caterer
- Canteen
- Food court
FHOs will help owners or licensees oversee and enhance the standard of hygiene and sanitation in their premises. In between NEA’s inspections, they play the role of food safety checkers who rectify hygiene irregularities. The duties of a FHO include:
- Implementing systems and conducting checks to ensure food handlers practice good food and personal hygiene during food preparation;
- Educating and reminding food handlers to practice good hygiene; and
- Identifying lapses and taking prompt corrective action.
The FHO may use a checklist for assistance during checks. FHOs can adapt this sample checklist [DOCX, 24.37 KB] to meet the requirements of their respective establishments.
To qualify as a FHO, the appointed staff member will need to attend and pass the WSQ Conduct Food & Beverage Hygiene Audit course. Once they have passed the examination, participants are awarded a Statement of Attainment (SOA).
NEA allows participants who have successfully passed the course to register as certified FHOs. A certified FHO will not need to attend the WSQ Basic Food Hygiene Course (BFHC) if he/she decides to work as a food handler. However, the FHO will need to attend the BFHC (Refresher) at the five-year mark from the date he/she passes the Conduct Food & Beverage Hygiene Audit course if his/her course of work involves food handling.
The second and subsequent BFHC (Refresher) courses must be taken every 10th year from last BFHC (Refresher) course passing date, if the FHO continues to work as a food handler.
Businesses may register or update NEA on their FHOs by completing this form (click here)[PDF, 529.78 KB] . Please attach the completed ‘Registration of Food Hygiene Officer’ form with the relevant documents, and submit them electronically via the Online Feedback Form.
Alternatively, existing licensees may submit the documents by mail to their closest NEA Regional Office:
- Central Regional Office (CRO): 4545 Jalan Bukit Merah Singapore 159466
- North East Regional Office (NERO): 174 Sin Ming Drive Singapore 575715
- North West Regional Office (NWRO): 18 Attap Valley Road Singapore 759910
- South East Regional Office (SERO): 70 Tannery Lane Singapore 347810
- South West Regional Office (SWRO): 5 Albert Winsemius Lane Singapore 126787
Information on FHO scheme [PDF, 145.05 KB]
WSQ Conduct Food & Beverage Hygiene Audit
SkillsFuture Singapore (SSG), formerly known as the Workforce Development Agency (WDA), launched the Food & Beverage Workforce Skills Qualification (WSQ) system in 2007 as the national qualifications standard for the Food & Beverage industry. With effect from 1 August 2010, NEA has aligned the FHO course with the Food & Beverage WSQ standards, government efforts to upgrade the skills of workers. To qualify as a FHO, the appointed staff member must undergo the WSQ Conduct Food & Beverage Hygiene Audit course.
The WSQ Conduct Food & Beverage Hygiene Audit course is a competency-based course intended to raise the hygiene audit skills of FHOs. The course is a three-and-a-half-day programme inclusive of an assessment. FHOs trained under the WSQ framework will gain knowledge and practical skills in conducting audits on cleanliness, personal hygiene, and food hygiene in food establishments. Registration and other details can be obtained below:
Asian Culinary Institute (ACI)
11 Eunos Road 8, Lifelong Learning Institute #03-01 (Lift Lobby A), Singapore 408601
64173318
info@aci.edu.sg
At-Sunrice GlobalChef Academy
28 Tai Seng Street Level 5 Singapore 534106
64166688
Institute of Technical Education (ITE)
Industry Training Programme Department
2 Ang Mo Kio Drive Singapore 567720
1800-CALL ITE (1800 2255483)
itp@ite.edu.sg
FHOs trained previously under the FHO course conducted by Singapore Environment Institute (SEI) will continue to be recognised by NEA.
Source: NEA website